Dakos

Dakos

Made with rye, these oven-dried crispbreads are sweeter, nuttier and crunchier than their wheat-only counterparts. Top with ripe chopped tomatoes, olive oil, crumbled feta and black olives for a seriously addictive snack. Join Yotam in his not-so-mild obsession for these Cretan rusks.

Dakos

As ever, the taste of a simple tomato salad is dependent upon the quality of the tomatoes. There is a rich and beefy depth to end-of-season tomatoes, which can even exceed the taste of those from high summer, but if yours are anything other than bursting with flavour, a pinch of sugar or a few drops of balsamic vinegar will work well to draw out their natural sweetness. Consider mixing your feta with some ricotta to simulate the flavour of the sweet mizithra cheese, which is often served with dakos. Serves four

Place the tomato, onion, vinegar, 2 tablespoons of oil and allspice in a large mixing bowl, along with 1/3rd teaspoon of salt and a good grind of black pepper. Stir gently and set aside.
Spread the dakos out on a serving platter and spoon the tomato mixture on top. Sprinkle over the feta, olives and capers, followed by the parsley and remaining olive oil. Leave to sit for 5 minutes before serving.